26 October 2020
4 weeks of study
Weekly live lectures by instructor
Receive certified credentials
This course will be of interest to:
Assignments & Activities
Le Cordon Bleu Online Learning follows a unique learning model. This model has ensured that over 95 percent of our learners complete their course.
During the first week, you will be introduced to the other participants in the class from across the world. You will also learn how to use the learning platform and other learning tools provided.
Learning goals are set for each week. These would include watching the video lectures and completing the assignments. All assignments have weekly deadlines.
The course includes recorded video lectures by the faculty and industry experts. These can be viewed on the learning platform and cannot be downloaded.
Each week, a live online lecture is conducted by the lead instructor, who contextualizes the weekly content and assists with questions you may have regarding your assignments. These live lectures are also recorded for later viewing.
You will gain value through peer-to-peer learning, discussion forums and feedback on your assignment submissions.
In additional to live sessions, the instructors clarify doubts pertaining to the content through email and chat facility within the platform.
If at any point during the course, you need tech, content or academic support, you can email program support, and you will typically receive a response within 24 working hours or less.
On completing the course, you join a global community of learners on the Le Cordon Bleu Online Learning Network. The Network allows you to connect with past participants across the world.
You will also continue to have access to the course videos and learning material for up to 3 months after the completion of the course.
Upon successful achievement of this course,
participants will receive a Certificate of Completion and Statement of Results
Neil Gow was born and educated in Scotland, and is a graduate of the Hautes Études du Goût (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table) from the Université de Reims Champagne-Ardenne and Le Cordon Bleu. Neil is also a graduate of the Masters in Gastronomic Tourism from Le Cordon Bleu and a Fellow of the Royal Society of Arts. Neil continues this research and has presented industry seminars on this research across Australia. Neil’s paper on multi-sensory dining has been accepted for the 2018 Symposium of Australian Gastronomy. Neil works with a number of internationally recognised culinary and gastronomic organisations and lectures on a range of subjects including Modernist Cuisine and Gastrophysics.
As a Chef I have always wanted to study and progress my career through, short informative courses. The Le Cordon Bleu online course in Art and Science of Multi-Sensory Dining was the best and most informative I have done thus far.
It was a great platform to learn from the best in the culinary field. The course was very well designed keeping in mind that there are people attending from different parts of the world with very different backgrounds and culture.
Education is such a special privilege. If you have the chance to pursue what you want, then Le Cordon Bleu is the only one to consider. My belief is Le Cordon Bleu is the best.
Le Cordon Bleu has provided me with a foundation of skills to become an effective hotelier with strong leadership values, this has allowed me to build great collaborative relationships over the years.
Early applications encouraged. Seats fill up soon!